CASHEW PRODUCTION

THE CASHEW PLANT

In the Philippines, cashew (Anacardium occidentale L.) is called kasoy or
balubad in Tagalog or Balogo in Ilokano. It originated from north-eastern Brazil
and was brought to the Philippines in the 17th Century. In 2008, top cashew
nut producing countries were Vietnam (1,190,000 mt), India (665,000 mt),
Nigeria (660,000 mt), Cte dIvoire (280,000 mt) and Brazil (243,253 mt).
The cashew plant is an evergreen tree that grows up to 12 meters tall, with a
dome-shaped crown or canopy bearing its foliage on the outside, where flowers
and fruits are found.
The growth of the taproot reaches a depth of 1.5 2 times the height of the
plant during the first 4 months. Extensive lateral roots are formed later and
reach far beyond the canopy spread of the tree during the first year of growth.
In mature trees, the root volume is generally confined within the tree canopy.
Very few laterals are formed beyond the 6 meter drip-line of the tree.
The fruit has a kidney-shaped nut, about 3 cm x 1.2 cm attached to a much
enlarged and swollen pedicel or receptacle forming the fruit-like cashew apple.
The cashew apple is pear-shaped, 10-20 cm x 4-8 cm, shiny, red to yellow, soft
and juicy. The seed is kidney-shaped, with reddish-brown testa, two large white
cotyledons, and a small embryo. The kernel remaining after the removal of the
testa is the cashew nut of commerce.
Cashew is one of the many fruit species in the Philippines that is gaining
importance both in agriculture and commerce. This promising fruit crop has a
strong export potential. Its commercial production could be an important
source of income for many Filipino farmers in the countryside. Cashew is
practically grown throughout the country. In 2010, there were 28,114 hectares
planted to cashew with 3,783,210 bearing trees. Total production reached to
134,681.24 mt. Preliminary estimate on the average production was P479.00
per hectare (Bureau of Agricultural Statistics).
The present production of cashew is mainly for local consumption although
there is a big potential market abroad for the kernel and other cashew
products. Unfortunately, except for a few enterprising individuals very few have
invested capital in exploiting the potential of the cashew tree as an industrial
crop.
The cashew industry when fully developed and industrially exploited can help
alleviate many of our socio-economic problems by way of offering employment
to the many unemployed Filipinos. A cashew cottage industry for instance, can
easily absorb idle manpower in the rural areas since only the normal skills of
the workers are required in processing many cashew products.

ECONOMIC IMPORTANCE
The cashew tree is a very versatile crop that has many economic uses. The uses
of the cashew tree, particularly the fruit, are varied and profitable. As an edible
product, the cashew fruit or apple can be eaten as fresh fruit and can be
processed into jams, candies, juice and juice blends and chutneys. The juice
extract can be processed into wine that are of high export value. The apple is
also utilized as animal feeds. The cashew nuts or its kernels are consumed
primarily as dessert nut used in bakery goods and confectionary and as
flavoring ingredient for ice cream.
The shell of the nut is known to be a good source of an important liquid known
in commerce as cashew nut shell liquid (CNSL). CNSL is a dark brown, sticky
liquid extracted from the honeycomb structure of fresh shells. It is one of the
few major economic source of natural phenols. This phenolic compound when
properly processed yield chemicals which when added to other chemical
products resulted to industrial products with great diversity of uses for
typewriter rollers, automobile brake lining, clutch facings (exceedingly resistant
to high friction and temperature), magneto armatures for airplane, floor tiles
and cold-setting cements. CNSL is also used in the preparation of laminating
resins, varnishes, baking enamels, adhesives, inks, paints and for finishing and
waterproofing for paper and cardboards.
The cashew tree has been found to be a suitable reforestation species. When
planted in critically denuded areas, the tree can substantially reduce soil
erosion, slow down the flow of water and minimize flash floods.

PRODUCTION
Cashew is a drought resistant crop. It can grow successfully in areas with a
very distinct dry season or where the annual rainfall is as low as 50 cm. It can
likewise grow well in areas with high levels of rainfall (as much as 350 cm
annually) provided the soil is well-drained.
VARIETIES
At present, only few cashew varieties had been identified. These varieties are as
follows:
1. Guevarra (Acc. No. 1849)
This variety is a local seedling selection from Western Luzon Agricultural
College (WLAC) in San Marcelino, Zambales. It is a prolific bearer which
produces yellow apple with a medium nut containing about 2.7 g kernel.
2. Nagbayto (Acc. No. 1851)
This is a seedling selection from WLAC in San Marcelino, Zambales. It is
moderately prolific. Its apple is yellow and the nut contains about 2.9 g
kernel.
3. Makiling (UPL-Cs-1)

The first locally named cashew cultivar which originated from Rio Frio,
Columbia. This variety is fairly productive and produces a big, red
skinned apple with a large nut containing about 3.2 g kernel.
The National Seed Industry Council (NSIC) also approved several varieties of
cashew namely:
1. Farinas (NSIC 95 Cs 01)- owned by Federico Farias of San Marcelino,
Zambales
2. Dayap (NSIC 95 Cs 02) owned by Alvino Dayap of San Antonio,
Zambales
3. Makiling (NSIC 97 Cs 03) owned by Dept. of Horticulture-UPLB College,
Laguna
4. Zambales Beauty (NSIC 01 Cs 04) owned by RMTU, San Marcelino,
Zambales
5. Magsaysay (NSIC 01 Cs 05) - owned by RMTU, San Marcelino, Zambales
6. DLR (NSIC 01 Cs 06) - owned by RMTU, San Marcelino, Zambales
7. Gene (NSIC 01 Cs 07) - owned by RMTU, San Marcelino, Zambales
8. Red Princess (NSIC 01 Cs 08) - owned by Institute of Plant Breeding,
UPLB-CA
There are NSIC-accredited cashew
NSIC 1995 Cs02
Dayap

Alvino Dayap, San Antonio, Zambales

NSIC 1995 Cs01

Farias

Federico Farias , San Marcelino, Zambales

PSB 1991 Cs01

Guevara/WLAC 501

PSB 1991 Cs02

Mitra/R2T4-QP

Mr. Noli Corpuz, Western Luzon Agric'l

Colleges, New Lawin, San Marcelino,
Zambales
Palawan Seed Farm, Palawan

PSB 1991 Cs03

R2T3-QP

Palawan Seed Farm, Palawan

NSIC 2001 Cs04

Zambales Beauty

RMTU, San Marcelino, Zambales

NSIC 2001 Cs05

Magsaysay

RMTU, San Marcelino, Zambales

NSIC 2001 Cs06

DLR

RMTU, San Marcelino, Zambales

NSIC 2001 Cs07

Gene

RMTU, San Marcelino, Zambales

NSIC 1997 Cs03

Makiling

UPLB

NSIC 2005 Cs08

Red Princess

UPLB

In addition to the above mentioned varieties were those approved and released
by the Philippine Seed Board (PSB) namely:
1. Guevarra - owned by Institute of Plant Breeding/Western Luzon
Agricultural College
2. Mitra (R2T4-QP) - owned by Palawan Seed Farm
3. R2T3-QP - owned by Palawan Seed Farm

SOIL AND CLIMATIC REQUIREMENTS

1. Soil Cashew is a very hardy plant and can grow well on almost any type
of soil. It is reported to grow successfully on soils so shallow and
impervious where other fruit trees species have failed. It also grows well
on sandy soils as in the experience in Zambales. However, a deep (at
least 3-4 m) loam soil with adequate moisture and good drainage offers
the best opportunity for higher yield.
2. Climate Cashew is a drought resistant crop that it can grow
successfully in areas with a very distinct dry season or where the annual
rainfall is as low as 50 cm. It also grows well in areas of much higher
rainfall (as much as 350 cm annually) provided that the soil is welldrained. A climate with a distinct wet and dry season and a temperature
ranging from 26 0C to 32 0C and dry atmosphere ranging from 70-85
percent relative humidity offers the most suitable condition which is
favorable for flowering and fruit setting.
3. Elevation Cashew can be grown successfully at lower elevation ranging
from 700-800 meters above sea level particularly in areas with Type 1
climate. Flat to rolling lands of second growth forest where the soil is too
poor for other fruit crops can be planted advantageously to cashew.

CULTURAL PRACTICES OF CASHEW

A. NURSERY SITE
The nursery site should be well-drained and exposed to sunlight. It should have
a good source of irrigation water for the maintenance of the plant materials. It
should be protected against stray animals.
B. NUT SELECTION
Nuts for planting should be obtained from mother trees of known performance.
They should be fully matured and of high density (heavy) grade to ensure good
germination and vigorous seedlings.
Seeds are water tested; those that sink are chosen since they have higher
viability and germinate quickly.
C. SOWING THE SEEDS
Cashew seeds expire easily. Dried and newly collected seeds must be
sown/propagated as soon as possible to prevent loss in viability. They are sown
on individual polyethylene bags containing an equal mixture of fine sand and
organic matter.
Seeds are sown 5-10 cm deep with stalk end facing upward in a slanting
position. This prevents the emerging of cotyledons at the soil surface from being
destroyed by rats, ants, snails and birds.

D. CARE OF SEEDLINGS
Seeds will germinate within 1 to 2 weeks after sowing. Excessive watering
should be avoided. If seedlings are weak and stunted, urea solution at the rate
of 10 tbsp per gallon of water should be applied.
The seedlings must be properly taken care of until they are ready for field
planting or for use in asexual propagation (grafting). Seedlings are ready for
field planting when they have a height of 20 - 50 cm.
E. PROPAGATION
Cashew can be propagated sexually or asexually. Sexual propagation is done by
sowing the seeds directly on individual polyethylene bags. It should be done
during the dry season so that the seedlings could be planted in the field at the
start of the rainy season.
Asexual propagation can be done through airlayering, inarching, marcotting or
grafting. Grafting is the best method for large scale asexual propagation of
cashew. With cleft grafting, the rootstock is cut in traverse section (crosswise)
and the remaining stem is cut longitudinally (lengthwise). The scion taken from
a selected mother tree is cut into the shape of a wedge and is inserted in the
rootstock. The union of the scion and the rootstock is tied with a plastic strip to
ensure good grip.
Up to 100 percent success has been obtained with 10-week old seedlings.
The use of young seedlings of about two months old result in more rapid takes,
and the plants are ready to be planted at the age of 3 months.
E. LAND PREPARATION
For commercial purposes, the land should be thoroughly prepared. Plow the
area 2-3 times followed by harrowing until the desired tilth of the soil is
attained. It should be done before the start of the rainy season. For backyard or
reforestation purposes, just underbrush the area and if possible collect all cut
grasses, shrubs and other rubbishes. These can be used as mulch for the newly
planted seedlings. The soil should be cultivated properly in order that the seeds
may be sown with the required depth or that holes may be dug deep enough to
bury the ball of seedlings.
F. DISTANCE OF PLANTING
Distance of planting varies according to the purpose for which the trees are
planted. For reforestation, 3m x 3m is recommended to encourage early shading
and to aid in smothering weeds.
For commercial plantings 6m x 6m can be used. A wider spacing can be
adapted if intercropping is planned. A high density planting gives more kernel

per hectare up to 7 years. Low density planting gives less per hectare but more
per tree.
F.1 Quincunx (15m x 15m)
An alternative and easier method is the quincunx arrangement and
should also be tried.

F.2 Square
The simplest recommended planting distances are 9m x 9m at the less
fertile lower slopes and 10m x 10m at the more fertile lower slopes.

G. LINING, STAKING AND DIGGING HOLES

Rows of cashew should be properly laid out by placing markers between rows
and between hills in a row.
The holes should be dug a month before planting of seedlings. The holes should
have a dimension 20cm x 20cm.
H. PLANTING TIME

In places with distinct dry and wet seasons, planting is best done at the start of
the rainy season.
I. PLANTING
There are two methods of establishing cashew that may be employed. These are
direct seeding and transplanting of seedlings or asexually propagated materials.
In direct seeding, 2 to 3 seeds are planted 5-10 cm deep with the stalk end
facing upward and in a slanting position. This prevents emerging cotyledons at
the soil surface from the ravages of field rats, ants, snails and birds.
Seeds are planted 30 cm apart in a triangular position when 3 seeds are used.
The seeds will germinate 1-2 weeks after sowing provided that the soil has
sufficient moisture.
Thinning should be done leaving only the most vigorous plant to develop 1-2
months from germination. Thinning is preferably done during the start of the
rainy season.
Always take note that when transplanting seedlings or asexually propagated
materials, remove carefully the polyethylene plastic before setting the seedlings
in the holes or remove the bottom portion of the bag to give way for the
expansion and growth of the root system.
Fill the holes with surface soil first and firm the soil at the base of the seedlings
carefully allowing the roots to remain in as natural as possible.

FIELD MAINTENANCE
A. WEEDING AND CULTIVATION
The plants should be cultivated and free from weeds at a distance of 1 meter
around the trunk. The orchard should be weeded as often as necessary. Cut
grasses should be left in the area between the hills to dry and to be used later
for mulching. Mulching helps conserve moisture around the plant during the
summer months, keep down the weeds and increase the amount of humus in
the soil when it decays.
B. IRRIGATION
Irrigation is needed during the first dry season. In the subsequent years, when
the root system has already been established and has reached the layer with
sufficient moisture, irrigation is applied only when necessary. For better yield, it
is advisable to irrigate the field regularly especially during summer.

C. INTERCROPPING AND COVERCROPPING

A considerable part of the land is available for intercropping during the early
years after the establishment of the cashew orchard.
To provide sufficient protection from heavy growth of weeds and grass, the
spaces between rows may be used for planting cash crops. This would enable
the grower to earn additional income.
Annual crops can be interplanted between rows of cashew provided they are not
closer than 2 meters from the cashew tree.
When growing of intercrops are no longer feasible, the field should be planted to
leguminous covercrops. The planting of covercrops will prevent further soil
erosion, conserve moisture, and add organic matter to the soil. The area within
1 to 1 meters from the trunk should be kept free from weeds and covercrops
should not be allowed to cling to the tree.
D. PRUNING
Little pruning is practiced in cashew. However, it may be necessary to prune
regularly to get the desirable shape of the tree and to facilitate cultural
operations.
It is also necessary to remove the diseased and infected branches and
unnecessary water sprouts.
Cut wounds should be properly treated with chemicals (coal tar) to facilitate
healing and avoid infections.
E. FERTILIZATION
It is advisable to apply fertilizers especially when soil analysis dictates specific
soil nutrient deficiencies.
The general recommendations are the following:
1. Seedlings At planting time apply complete fertilizer (14-14-14) before
the seedlings are set in the holes at the rate of 200-300 g/plant.
2. Young trees Apply complete fertilizer at the rate of 300-500 g/tree plus
Urea (45-0-0) at the rate of 200-300 g/tree.
3. Bearing trees Apply complete fertilizer (14-14-14) at the rate of 1.5 to
3.0 kg/tree.
Recommended rate of fertilizer application is applied two times a year. One half
of the total requirement per tree should be applied at the start of the rainy

season and the remaining half should be applied toward the end of the rainy
season.
On established trees, fertilizer should be dug with a depth of 5-10 cm. The
fertilizer is then distributed equally. Cover the holes/canal properly with soil to
prevent the fertilizer from evaporating or from being washed out by heavy rains.
CROP PROTECTION
CONTROL OF PESTS
Among the major pests of cashew are:
A. Twig borer (Niphonoclea albata N./ N. capito P.) - This insect pests are
common during the dry season. The adult beetle girdles the small
branches causing them to dry up or break and drop to the ground. Its
creamish larvae bore into the pith of the branches. As they feed, they
move downward until they pupate. All affected twigs and small branches
may eventually die.
Control Measures: To prevent or minimize damage, spray the whole
canopy with Karate at to 1 tbsp per 16 liter water and other
pyrethoids. Repeat application after one month. Infected portions have to
be pruned.
B. Mealybugs (Gray Mealybugs F. virgata) These pests feed on the
flushes by sucking the plant sap. Affected parts turn yellow, dry up and
eventually fall. Mealybugs also excrete a sticky fluid known as honey
dew where the sooty molds grow. The latter covers the leaf area
producing black papery film on the surface. Sooty molds affect the
photosynthetic activity of the leaves.
Control Measures: Pruning creates an environment that is not favorable
for the growth of mealybugs. Mealybugs have symbiotic relationship with
red ants. They provide food for the red ants through their excreta (honey
dew). In return, ants offer protectionand distribute the insect to the
different parts of the tree. Spray the red ants with Malathion (1 to 3
tbsp per 16 liter water), Decis (1 to 5 tbsp per 16 liter) and Karate ( to
1 tbsp per 16 liter) to prevent the spread of mealybugs
C. Thrips (Red-banded thrips Selenothrips rubrocinctus Glard) - These
pests suck the sap of young leaves and shoots. When severe infestations
occur, the tree is weakened and the leaves and fruit may fall
prematurely.
Control Measures: Both young and adult insects are sensitive to light.
Prune crowded branches to allow light penetration, which create an
environment less favorable for their development. Many insecticides are
effective in the control of thrips, provided these are sprayed in fine mist

and sprayed in fine mist and sprayed underneath the leaves where they
hide
D. Leaf Miner (Acrocercops syngramma M.) - Young plants in the nursery
and in the orchard are more affected by these pests. Caterpillars of this
silvery gray moth mine through the tender leaves, thus, severely
damaging them.
Control Measures: Spray recommended insecticides at manufacturers
recommended dosage as soon as infestation is detected on new leaves.
E. Tea Mosquito (Helopeltis antonil S.) - A reddish brown mirid bug which
normally appears at the time of emergence of new growth and panicles.
Nymphs and adults suck the sap from tender nuts.
Control Measures: Spray insecticides at manufacturers recommended
dosage on new flushes and inflorescence preferably in the afternoon. A
third spray may be done at the time of fruit setting to reduce immature
fruit drops.
F. Saw-Toothed Grain Beetle (Cryzaephillus surinamensis L) - This pest is
known to attack the nuts during storage.
Control Measures: Nuts should be thoroughly dried and placed in air
tight containers. Surface treatment is recommended. For finished
products, fumigation is recommended.
G. Slug Caterpillar (Lamantridae spp.) - The caterpillar feeds on the leaves
causing semi-defoliation.
H. Termite - Termites attack the roots and the trunk of cashew trees. They
burrow on the bark of roots and branches especially of old trees. They
build their soil mounds or nest on dead parts of the tree.
Control Measures: Paint or brush the trunk with used diesel oil to
discourage the movement of termites from the soil to the upper parts of
the tree. Prune crowded branches to allow light penetration. This will
provide unfavorable environment for the multiplication of the insect.
Termites have soft bodies and die upon exposure to sunlight. Insecticides
can be sprayed to control termites. Be sure to destroy the earthen
tunnels before applying insecticides. For termite mounds, make a hole on
one side, deep enough to reach the nest and pour kerosene.
I. Scale insects Leaves of cashew are readily infested by this pest causing
them to dry and fall. At high populations tree canopy turns black due to
the growth of sooty mold.
Control Measures: Young scale insects are carried and distributed by red
ants. To prevent infestation, destroy red ants by spraying Malathion at
1.5 tbsp per 16 liters water, Decis at 1-5 tbsp per 16 liters water or

10

Karate at -1.5 tbsp per 16 liters water. Prune and burn heavily infested
plant parts and leaves.

CONTROL OF DISEASES
The major diseases of cashew are as follows:
A. Dieback or Pink Disease - This disease is caused by fungus Corticium
salmonicolor B. that usually occurs during the rainy season. Affected
shoots initially show white patches on the bark; a film of silky thread or
mycelium develops. Later, the fungus develops a pinkish growth which is
the spores that make the bark split and peel off. Affected shoots start
drying up from the tip.
Control Measures: All possible sources of inoculum should be removed.
Affected shoots are pruned. The tree should also be sprayed with
fungicide at manufacturers recommended dosage.
B. Anthracnose - This disease is caused by the fungus Colletotrichum
gloeosporioides that usually infect tender leaves, shoots, inflorescences,
young fruits (apples) and young nuts. This disease is most prevalent
when there is excessive rainfall coinciding with the appearance of new
growth and flowering. Infected parts in its early stage show shiny,
watersoaked lesions which later turn reddish brown. At the lesion site,
resinous exudation can be seen. As the disease progresses, the lesions
enlarge in size, all affected tender leaves wrinkle and the young apples
and nuts become shriveled. Inflorescences become black.
Control Measures: Prune crowded branches to allow light penetration
and good air circulation that will create an environment unfavorable for
disease development. Remove all infected parts (source of inoculum)
before spraying the tree with fungicide at manufacturers recommended
dosage of application. Ring cultivation can lessen relative humidity
underneath the trees, which discourage germination of spores.
C. Damping-off - This disease is caused by fungus Fusarium. This disease
normally occurs in the nursery and affects cashew seedlings especially
when the soil medium gets too wet.
Control Measures: Since the fungus is soil inhabiting, sterilize the
potting media by pouring boiling water to reduce the source of infection
before bagging the seedlings. Water the plants only when necessary.
Avoid planting the seedlings in water logged areas.
D. Gummosis (Phytophthora palmivora) This fungal disease causes stem
bleeding, crown and root rot.

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Control Measures: Plant cashew in well-drained soil. Spray Ridomil MC

at 100 g per 16 liters of water.
E. Leaf Spot Disease (Pestalotia sp) is characterized by the formations of
an ash-white covering on the surface of the attached figure. The
pathogen infects young growing tissues on all aerial parts of the cashew
tree including shoots, leaves, flowers apples and nuts. Infected young
leaves are deformed, infected flowers often become necrotic, fail to open
and frequently abscise.
Control Measures: Cultural control measures include sanitation and
thinning of cashew trees.

HARVESTING AND POSTHARVEST HANDLING

MATURATION PERIOD
Some cashew trees start to bear few fruits after 2 to 3 years from planting.
During the 4th or 5th year, harvest can already be considered profitable. Full
bearing capacity of the tree is reached in the 10th to 15th year and continues for
another 20 years or more. The tree may have a life span of 30 to 40 years or
more.
MATURITY INDICES AND HARVESTING
Harvest season of cashew may start at the month of February up to June
reaching its harvest peak at the month of May. Cashew trees bear flowers as
early as November up to February or March. The fruits (apples) are ready to be
harvested when they become yellow or red and the nuts turn ash gray in color.
Harvesting cashew is normally done manually. This is done either by collecting
the fallen fruits or by using a pole with a wire hook attached to its end. If the
apples are to be used, the pole should be provided with a net or cloth bag to its
end. Nuts are removed/detached from the apple and dried for two or more days
under the sun.
PACKAGING
Wipe ripe fruits with the use of soft rag after harvesting. After which, individual
fruit is put in a cellophane and placed on winnowing basket/kaing for sale in
the market. Individual cellophane prevents bruise/damage in order that the sap
will not leak.
For each product like fresh juice, cashew liquor and roasted white kernel are
packed according to the kind of processing.
DRYING OF CASHEW NUTS

12

Nuts should be dried under the sun immediately after harvesting. The first few
days after harvesting are critical leading to irreparable damage if nuts are not
dried properly.
Spread out the cashew nut on clean, sun-warmed drying grounds or in any
suitable container in layers not more than four inches thick. The nut should be
constantly raked with a wooden tool for uniform drying. Use a wooden scoop to
prevent and lessen damage to the nuts. Drying may take two to three days so
the nuts should be heaped and covered overnight. Heap while the nuts are still
warm.
Cashew nuts to be stored for longer time must be dried for about two to three
days to reduce its moisture content to about 7 percent. Properly dried nuts
produced a brittle, rattling sound when shaken together.
STORAGE
Dried nuts should be stored properly. They are kept in sacks or bags for use
throughout the year. Storage experiment have also indicated that nuts kept
about 70 percent relative humidity at 27 0C are subject to the attack by
microflora including members of the genera Aspergillus, Fusarium,
Pascilomyces, Penicillium and Rhizopus which results to discolored kernels. The
maximum safe moisture content of raw nuts for storage has been found
between 8.2 to 9.2 percent, this being in equilibrium with surrounding air at 70
percent relative humidity at 27 0C.
To ensure safe storage under any circumstances, the storeroom must have a
sound roof, walls and dry floor. It should be kept clean so as not to attract
insect pests.
PROCESSING
PROCESSING OF CASHEW NUTS
Cashew nut kernels are the chief products of economic importance obtained
from the cashew nut tree.
A. Kernel extraction
Cashew processing starts from the recovery of kernels from raw nuts.
Mechanized equipment for kernel extraction have already been developed
and are being utilized in other countries but these are not yet available
locally.
In the Philippines there are several methods of extracting or shelling kernels
from cashew nuts, however most operations are done by hand.
A.1.1 Roasting

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Roasting renders the shell brittle and loosens up the kernels inside.
In the Philippines, the open-pan roasting method is used for small
quantities of kernels. Here, the raw nuts are placed in a shallow
container over an open fire with constant stirring until the shell gets
brittle.
Another roasting method is the placement of the raw nuts in a wire
mesh container suspended over a low burning fire until all the nuts
are brown. Water is splashed over the nuts to cool them after which
they are carefully pounded to extract the kernels.
A.1.2 Shelling
The roasted nuts, while still warm are cracked or pounded carefully
with a wooden mallet or a small hammer and the kernel is extracted
manually using any pointed device. In some countries, shelling
machines are used.
In shelling roasted nuts, the use of wood ash is extremely important.
The nuts, the shellers hands, the shelling mallet and the striking
post should be dusted with wood ash or cooking oil. Wood ash
protects the shellers fingers from the irritating action of the CNSL and
helps keep the kernel clean.
A.2.1 Shelling without roasting
Most of the cashew processors use an improvised nut cutter called
kalukati in shelling. This consists of a blade with one end attached
to a steel platform held in place by wooden support. The dried nut is
placed in a steel platform with the concave side down. Then the blade
is gradually lowered until the nut is cut longitudinally into halves,
exposing the kernel. The kernel is then extracted from the shell with
the use of a pointed device. This practice requires agility and speed
since a worker can shell two sacks (50 kg) of raw nuts per day.
B. Drying
The shelled kernel should be dried either under the sun or placed in
an oven to loosen the skin and facilitate the removal of the testa.
Sundrying is hardly adequate but it produces a fine white kernel
without risk of scorching. Small processors dry the shelled kernels
under the sun for two to three days. Artificial drying is essential for
factory operations where shelled kernels are dried in an oven at 50
55 0C for 6 to 8 hours.
The drying operation reduces the moisture content and kills the
insects present should there be any infestation.

14

Dried kernels are brittle and susceptible to breakage so careful

handling is necessary.
C. Peeling
Peeling refers to the removal of the brownish, thin covering of the
kernel called testa either by hand or with the use of knives. Hand
peeling is preferred to avoid kernel damage like chips, cuts and
blemishes. Peeling is followed by winnowing or the application of air
pressure to get rid of the testa and recover all cashew kernel pieces
D. Sorting and grading
This involves separation of kernels into certain grades. The simplest
operation involves separation into wholes, pieces, browns and refuse.
Classified as refuse are the very fine pieces which cannot be peeled
while the badly diseased kernels and pieces are the browns.
PROCESSING OF CASHEW KERNELS
Processed cashew kernels available locally are either in plain roasted form or
salted, deep fried. They are packed in aluminum foil or in oriented
polypropylene (OPP) foil at 100 g per pack and are vacuum-sealed.
Some local processors packed whole roasted white kernel in one kilo, kilo
and kilo in cellophane and properly sealed. These are distributed to cashew
processors for further processing.
Classification and Grading
In the absence of a local standard, the Philippines follow the international
standard, wherein cashew kernels for exports are generally sorted and classified
into the following grades;
1.
2.
3.
4.

cashew kernels (whole)

scorched cashew kernels (whole)
dessert cashew kernels (whole) and
cashew kernels (white pieces)

PROCESSING OF CASHEW APPLES

The swollen peduncle of hypocarp, commonly known as cashew apple, is
considered as a false fruit. The spongy pulp has a must-like fragrance. Fairly
juicy and sweet, the ripe cashew apple can be eaten as fresh but is not popular
due to its astringent taste.

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Researchers at the Bureau of Plant Industry (BPI) found that its juice can be
made into fine fruit wine. Moreover, with improved processing techniques to
remove its astringent and acrid substances, a number of products can be
prepared from the fruit such as juice, jam, pickles and candies.

REFERENCES

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Anonymous, 1972. Planting Cashew for Profit and Conservative Forestry

Popular Bulletin No. 9. pp. 1-20.
Agricultural Communication Section (AG COM). Cashew Production (1995). In
support to Medium Term Agricultural Development Plan (MTADP) Key
Cash and Commercial Crops Development Program (KCCDP). DA-RFU
6, Iloilo City.
Bureau of Agricultural Statistics. 2011. CountrySTAT Philippines 2010.
http//www.countrystat.bas.gov.ph (January 2012 downloaded)
Cashew, An Industry Profile. Agribusiness Information Division. Department of
Agriculture, Quezon City.
Claudio, Tomas L. 1975. Plant Cashew on Poor Lands. Plant Industry Digest.
38:2-20.
Coronel, Roberto E. 1983. Promising Fruits of the Philippines. pp. 83-115
Covacha, Sofia A. 1990. On-Farm Trials on Cashew in Guimaras. Paper
submitted to DA-Buraeu of Agricultural Research National Research
Symposium. Diliman, Quezon City
DA- Information Division in cooperation with Bureau of Plant Industry.
Cashew. Elliptical Road, Diliman, Quezon City (Leaflet).
Guimaras Experiment Station. 1981. Station Annual Report. San Miguel,
Jordan, Guimaras. pp.26-30.
Jocson, Antero and G.A. Pangga. 1972. Cultural Directions: Philippine
Agricultural Crops. Bureau of Plant Industry. 1:72-78
Philippine Recommends for Cashew. Primer.
Queddeng, Andres. 1976. Ang Kasoy. Plant Industry Digest. 30-31:41-42.
Save-Phil . 1983. A catalog of Noteworthy Vegetables and Fruits in the
Philippines. First Edition.
Suyat, Mario N. (1986). Plant Industry Production Guide No. 69. Cashew.
Ministry of Agriculture and Food. Bureau of Plant Industry, Manila.
Training Manual on Cashew Production and Management. Agribusiness System
System Assistance Program (ASAP)

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PRODUCTION COST AND PROFITABILITY

The following cost of production of establishing and maintaining a one hectare
of cashew (10 years period) and return analysis is based on observations in the
field. Prices and cost of labor and materials fluctuate with time and place. The
figure given may not hold true in some particular areas.

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